Iíve never been one for carrots, but years ago one off the youth pastors at church made a statement that has never left me. He said, ďItís not that you donít like a food, itís just that you havenít tasted it prepared in a way that you like it.Ē Iíve found that to be a very true statement and have, over the years, set out to find my way in the foodie world. Hereís one of the many ways I like carrots prepared.
Before I jump into my carrot recipe, let me tell you why I had to find a way to enjoy carrots. For starters, I love the beta carotene in it. Itís great for the eyes, great for the skin, and beyond thatÖ itís a great thing for my kids to see me eat the good and healthy things. Did I mention that it looks great on a plate?
Carrots have a great source of fibre as well, by adding them to your eating regimen you help support your digestive system and your bodyís ability to fight off infection. So although youíre seeing this one carrot recipe today, open your mind to the limitless possibilities carrots have to offer. Great example: try them in roasts, stews, breads, casseroles, pies, smoothies, tea, pastas, preserves, chutneys, relishes, sauces, etc. Wherever your mind takes you, go there! Youíd be surprised how versatile this little root is.
So here it is. This is a simple recipe, with interchangeable parts, my wife and I love and hope you love too.
1 lb carrots, cleaned and sliced
1/4 cup apple cider vinegar
1/4 cup orange honey
1 Tbsp mustard
1 Tbsp extra virgin olive oil
1 Tbsp Earth Balance margarine
1/3 cup chopped raw cashews
1/2 cup chopped brown onions
A sprinkle of sea salt
1/4 cup fresh chopped tarragon
1. In a large skillet heat your oil and add your onions, salt and cashews. Saute until onions become translucent/see-through.
2. Turn on broiler.
3. Add carrots and cook by tossing for 3-5 minutes. Theyíll become a bright deep orange.
4. Whisk vinegar, honey and mustard together, pour over carrots and toss.
5. Toss in margarine and tarragon and place under broiler for one minute and plate.
If you need a little more sour tang, hit it with a little fresh lime juice or powdered sumac.
Make this one of the components in your arsenal off culinary delights.
As always, itís been my pleasure sharing good food with you. Until next timeÖ